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Photo of Zoodles with creamy mushrooms and spinach by WW

Zoodles with creamy mushrooms and spinach

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate

Ingredients

Leek

1 whole, thinly sliced

Mushrooms

400 g, button variety, sliced

Cornflour

2 tsp

Light evaporated milk

⅔ cup(s), (160ml)

Vegetable stock

1 cup(s), (250ml)

Orange sweet potato (kumara)

250 g, peeled, spiralised (see tip)

Carrot(s)

250 g, spiralised

Baby spinach

100 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook leek, stirring, for 4 minutes or until softened. Add mushroom and cook, stirring, for 4 minutes or until golden.
  2. Mix cornflour and 2 tablespoons evaporated milk in a small bowl until smooth. Add remaining milk and stock to pan with leek mixture and bring to the boil. Gradually stir in cornflour mixture. Reduce heat and simmer for 2 minutes or until mixture slightly thickens.
  3. Meanwhile, place sweet potato in a large microwave-safe bowl. Microwave, covered, on High (100%) for 4-5 minutes or until tender. Drain.
  4. Add spinach to pan with leek mixture and cook, stirring, until just wilted. Add sweet potato and gently toss until combined. Serve sprinkled with pepper.

Notes

TIP: Cooking time of sweet potato and carrot will vary depending upon the thickness of the noodles. Store leftovers in an airtight container in the fridge for up to 2 days.

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